[1881—TIMBALE DE BÉCASSE NESSELRODE]
[Poële] the woodcocks and keep them underdone.
As soon as they are cooked, raise their fillets and put these aside.
Bone the remains, and pound the meat thus obtained, together with a quarter of its weight of raw foie gras.
Rub through a sieve, and add an equal weight of game forcemeat, prepared with panada and butter. Add the chopped carcasses and a glassful of liqueur brandy to the [poëling]-liquor; cook for a few minutes; strain, and in this stock poach five oz. of olive-shaped truffles (for an ordinary timbale).
Line a buttered Charlotte-mould with short paste; cover its bottom and sides with the prepared forcemeat, and against this forcemeat set the woodcock’s [suprêmes], cut into collops. Garnish the centre with the truffles, and cover these with a few tablespoonfuls of Espagnole, reduced with some of the [fumet]. Close the timbale with a layer of paste, as explained in the various preceding timbale recipes, and bake in a good, moderate oven for about forty-five minutes.
When about to serve, turn out the timbale on a dish; pour into the former some half-glaze sauce combined with what remains of the [fumet], and send a sauceboat of the same sauce separately.
[595]
]N.B.—This “Timbale Nesselrode” may be prepared after the same recipe, from Pheasant, Partridge, Woodcock or Hazel-Hen, but the name of the selected bird should, of course, appear on the menu.
[1882—BÉCASSES ET BÉCASSINES FROIDES]
All the recipes given for cold pheasant and partridge may be applied to woodcocks and snipes.